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Recipes
Muffin Cup Cheddar Beef Pies
By treadinger
Let dough stand at room temperature 30 minutes or until softened
- 2 loaves (1 pound each) frozen bread dough
- 2 pounds ground beef
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1-1/4 cups (5 ounces) shredded cheddar cheese
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Spaghetti sauce, warmed
Pickled Red Beet Eggs
By treadinger
Drain liquid from the beets into saucepan
- 1 (15 ounce) can beets
- 1 onion, thinly sliced
- 12 hard cooked eggs, shelled and left whole
- 1/4 cup white sugar
- 1/2 cup vinegar
Crockpot Glazed Cinnamon Coffee Cake
By treadinger
Grease a 4-quart crockpot
- Streusel Topping:
- 1/4 cup biscuit baking mix (like Bisquick)
- 1/4 cup packed light brown sugar
- 1/2 tsp cinnamon
- Batter:
- 1 1/2 cups biscuit baking mix
- 3/4 cup white sugar
- 1/2 cup vanilla or plain yogurt
- 1 large egg, lightly beaten
- 1 tsp vanilla
- Glaze:
- 1 tbsp milk plus a little more
- 1/2 cup powdered sugar
Slow Cooker Pot Roast Pizzaiola
By treadinger
Place the onions in an even layer in the bottom of a 5 - 6 quart crock pot
- 4 - 5 lb boneless chuck roast
- 20 - 28 ounce jar of spaghetti sauce (I used a chunky garden style so I wouldn't have to cut extra peppers, garlic and tomatoes)
- 1 yellow onion, peeled and diced
Scalloped Potatoes and Ham
By treadinger
1. Spray inside of slow cooker with nonstick cooking spray
- 6 large russet potatoes, sliced into 1/4-inch rounds
- 1 ham steak (about 1 1/2 lbs), cut into cubes
- 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
- 1 soup can water
- 1 cup (4 oz) shredded Cheddar cheese
- Grill seasoning to taste
Caramelized Ham and Swiss Buns
By treadinger
1. Spread roll bottoms with horseradish sauce
- 1 package (12 ounces) Hawaiian sweet rolls, split
- 1/2 cup horseradish sauce
- 12 slices deli ham
- 6 slices Swiss cheese, halved
- 1/2 cup butter, cubed
- 2 tablespoons finely chopped onion
- 2 tablespoons brown sugar
- 1 tablespoon spicy brown mustard
- 2 teaspoons poppy seeds
- 1-1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon garlic powder
Buffalo chicken meatballs
By treadinger
Preheat the oven to 350F. Line a cookie sheet with foil and coat with nonstick spray
- 1 pound lean ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 carrot
- 1 stalk celery
- 2 green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 ounce crumbled blue cheese
- 1/2 cup Frank's Hot Sauce (or your favorite), divided
- 1 tablespoon butter
Bacon-Cheese Topped Chicken
By treadinger
In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 4-1/2 teaspoons canola oil, divided
- 1/2 teaspoon lemon juice
- 4 boneless skinless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash paprika
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 8 bacon strips, partially cooked
- 2 teaspoons minced fresh parsley
Golden Santa Bread Recipe
By treadinger
Note - instead of making bread from scratch
- 4 to 4-1/2 cups bread flour
- 1/2 cup sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 teaspoons salt
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup butter, cubed
- 2 eggs
- 2 raisins
- 2 egg yolks
- 2 to 3 drops red food coloring
Jellin'-Melon Snacks
By treadinger
Remove seeds from melon halves; cut thin slice from bottom of each half (so melons sits flat)
- 1 cantaloupe cut lengthwise in half
- 3/4 cup boiling water
- 1 package (3 oz) Jell-o flavored gelatin (any flavor)
- 1/2 cup cold water